This super-easy chocolate pancake recipe with luscious homemade fudge sauce is the ideal weekend breakfast or brunch idea, and also works perfectly as a quick midweek dessert.

This is an edited extract from Beatrix Bakes: Another Slice by Natalie Paull (Hardie Grant Books, RRP $50. Available in stores nationally).

“I absolutely love the combination of sweet and salty in this granola. Dates have a deep caramel flavour, and the addition of flaky sea salt makes this chocolatey granola absolutely delicious. It's also high in antioxidants from the berries, cocoa and cacao nibs, and high in fibre. Sometimes I add a little coffee powder to the mix, for an extra energy kick!” – Sergio Perera

“This is the best way to use up any leftover, stale hot cross buns. Rich in chocolate flavour, a generous drizzle of cream is all it needs to serve!” – Anneka Manning. Dial up the choc by swapping out traditional fruit buns for choc-chip. You’ll need a 18cm x 30cm x 8cm (2.5L capacity) baking dish for this recipe.

Helena Moursellas draws on classic trans-Tasman flavours to make this scrumptious dessert muffin.

“Laced with swirls of rich dark chocolate and drenched in a marmalade glaze, you’ll find this impressive loaf hard to resist – I dare you to stop at just one slice! This loaf is best eaten the day it’s made, but it will keep in an airtight container at room temperature for up to 3 days and is perfect to slice, toast and serve warm (especially for an indulgent breakfast).” – Anneka Manning. You’ll need a 24cm (top) x 22cm (base), 2.5L-capacity fluted ring pan for this recipe.  

"This cheeky granola bar can also be used as an on-the-go snack or as dessert when you’re not wanting to indulge too much.  I use Carman’s Original Fruit Free toasted muesli for a more complex flavour profile." – Carina La Delfa

“This no-nut granola bar is the perfect way to use any old bananas you bought but haven’t eaten yet. I keep these bars in zip-lock bags in the fridge so they’re easy to grab and go.” – Carina La Delfa

Be the favourite guest at your next dinner party by bringing these delicious chocolate brownie puddings. Chocolate is the hero in this dessert, with a chewy chocolate brownie base dolloped with velvety-smooth chocolate custard before being topped with light and crispy corn flakes for a bit of crunch. This is an edited extract from I’ll Bring Dessert by Benjamina Ebuehi, published by Quadrille. Photography by Laura Edwards.

Begin this recipe at least 3 hours ahead. These buns are best served warm.

Fluffy chocolate pancakes meet banana and rich caramel sauce in this decadent recipe. Go on, you know you want to.

Liven up chilly mornings with this warming chocolatey muesli.

These choc-berry pancakes will be the best part of your weekend.

With sweet white choc balancing sharp rhubarb and apple, these muffins will have you smitten the minute they come out of the oven.

What could possibly say "Easter" more than chocolate hot cross buns?